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Israeli Couscous-Stuffed Bell Peppers

Whether served hot or cold, this hearty vegan dish makes a great lunch entree or dinner side.


1/4 C olive oil

4 Markon First Crop Green Bell Peppers, halved

3 C Israeli couscous, cooked

1 C wild rice, cooked

1 C Markon First Crop Mushrooms, sautéed and chopped

2 T Markon First Crop Italian Parsley, chopped

1/4 C cranberry raisins, chopped

1 tsp. kosher salt

1/4 tsp. black pepper

1/4 C balsamic vinaigrette


Preheat oven to 375 degrees F.

Rub oil over bell peppers; place on baking sheet face down. Roast until tender, approximately 20 minutes.

In a large mixing bowl, combine couscous, wild rice, sauteed mushrooms, parsley, cranberry raisins, salt, pepper, and vinaigrette. Toss to combine.

Fill each pepper half with couscous mixture and serve.